Mushrooms a l'Ambassadress

Ingredients

• Fourteen large mushrooms
• 1 lb. cold veal
• 1 small tomato
• 1 hard-boiled egg
• ½ pint good brown sauce
• seasonings

Method

1. 1

   Wash and peel the mushrooms; stew them gently in butter till tender, take up and put on a plate.

2. 2

   Mince and pound the veal, and season with salt, pepper, cayenne, and a few drops of essence of anchovy; add to it ½ pint of thick brown gravy and the yolk of an egg.

3. 3

   Place some of this mixture on 7 of the mushrooms, and place the other mushrooms on the top, sandwich fashion, heat thoroughly in the oven, dish them on croutes of fried bread or toast in a circle and pour over them the brown sauce.

4. 4

   Scald and peel the tomato and place it in the centre whole, cut the hard-boiled egg in quarters, longways, and place a quarter at each corner of the centre and serve hot.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 29. The excerpt below is the record exactly as published.

ushrooms a 1' Ambassadress. Fourteen large mushrooms, i lb. ccW. ^fcaV w &&&»&*> 76 MISS CAMEBON'S COOKERY BOOK. 1 small tomato, 1 hard-boiled egg, \ pint good brown sauce, seasonings

Cook this with the app: pantry check, scaling, and the assistant.